Below you will find information and photographs of just a few of what springtime brings us in the way of heirlooms...
Heartsease or Johnny-jump-up
Zeus was in love with Viola. Napoleon died with a viola and a lock of Josephine’s hair in his possession. Flowers were put into love potions to ease the heart. These tri-colored flowers were later hybridized, about 150 years ago, to create the pansies we know today.
Chives have graced American kitchen gardens, including Monticello’s, since colonization. The leaves were most often used to flavor soups and cheeses and are still a culinary favorite. The flowers are pretty as well as edible.
Dianthus barbatus ‘Newport Pink’
Long ago, the clove scented flowers were used to hide odors before cleanliness was a virtue. These old-fashioned cottage garden plants were also used in the front of the border and in masses where they still have a place today. Newport Pink was a cultivar that was introduced in 1926 by the Porter-Walton Co., Salt Lake City, UT. The color appears more salmon than pink.
Full sun, Zone 4-8, 2’ - 2.5’ tall
Salvia officinalis is a perennial, evergreen herb, with woody stems, grayish leaves, and blue to purplish flowers. It was frequently used by immigrants in the late 1800s as an herbal remedy for fevers, headaches, and other pains. Although professional medicine has eclipsed herbal treatments, sage is still used for cosmetic and culinary purposes. Turkey anyone?
information comes from the Smithsonian Heirloom Garden website.